Grilled fruit with honey-orange cream
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Mascarpone cheese |
1 | tablespoon | Honey |
1 | tablespoon | Orange-flavored liqueur |
3 | larges | Plums |
Pitted and quartered | ||
4 | larges | Ripe nectarines or peaches |
Sliced 1/2 inch thick | ||
1 | Ripe pineapple; peeled, | |
Cored and sliced | ||
3 | tablespoons | Butter; melted |
Directions
8 SERVINGS LACTO
Should a treat as wonderful as fresh ripe fruit be grilled at all? The answer is a resounding "Yes l" Grilling brings out the fruit's delicate, sweet flavor. While the fruit is delicious served plain, it's especially good with the mascarpone-based dip. You can grill the fruit several hours ahead of time; wrap in foil until ready to serve.
Prepare a low fire in charcoal grill or preheat a gas grill to low.
In small bowl, mix mascarpone cheese, honey and liqueur. Set aside, or cover and refrigerate until ready to use.
Brush plums and nectarines with a little butter. Grill all fruit until softened and lightly golden, about 4 minutes per side.
Spoon orange cream into center of serving dishes and surround with fruit.
PER SERVING: 187 CAL.; 3G PROT.; 5G TOTAL FAT (3 SAT. FAT); 35G CARB.; 12MG CHOL.; 91MG SOD.; 3G FIBER.
Recipe adapted from The Vegetarian Grill, by Andrea Chesman, Copyright 1998, with permission from Harvard Common Press, 535 Albany St., Boston MA 02118.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 44 Converted by MM_Buster v2.0l.
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